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Academic literature on the topic 'Cookery (Onions)'
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Journal articles on the topic "Cookery (Onions)"
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Agafonov, A. F., and М. V. Dubova. "SELECTION OF LEEK FOR THE MIDLAND OF RUSSIA AT CULTIVATION NO SEEDLING METHOD." Vegetable crops of Russia, no. 3 (July 25, 2018): 47–51. http://dx.doi.org/10.18619/2072-9146-2018-3-47-51.
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Leek very ancient culture which was widely applied in cookery and as remedy still by ancient Egyptians, Greeks and Romans. Now the leek is widespread in countries of Western Europe and North Africa, in the USA, Canada, Australia. On chemical composition it is one of the most valuable onions representing in fact "the alive table of Mendeleyev". In such countries as Belgium, Holland and France it is one of the main vegetable cultures, and annual production it per capita makes from 4 to 10 kg. In Russia, unfortunately, it is still rare culture though falls into to the most valuable types of an onion on biochemical structure, productivity, resistance to wreckers and diseases. Widespread introduction of a leek in production restrains a number of factors among which lack of early ripening varieties with the increased resistance to extreme environmental conditions, and in this regard – difficulty of receiving high-quality seeds of leek in a midland of Russia to the north of Rostov-on-Don. Therefore, a vital necessity is on the basis of study under various conditions of cooperation a "genotype is an environment" and selection from world collection of sources of economic-valuable signs, creation of productive sorts and hybrids with good resistance to cold, possessing in the conditions of Moscow Suburbs, along with the high productivity and quality of products, by a high adaptivity to the different terms of height winter spending. Results of long-term researches of laboratory of selection of onions cultures (VNIISSOK) on studying, assessment and selection of exemplars of grades of leek from the VIR world collection are presented in article, receiving hybrid combinations and lines, development of methods of selection and creation on this basis of grades and hybrids of leek for not seedling culture in a midland of Russia, possessing high rates of vegetable and seed efficiency, quality of production and winter hardiness.
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Cavagnaro, P. F., M. M. Sance, and C. R. Galmarini. "Effect of Heating on Onion (Allium cepa L.) Antiplatelet Activity and Pungency Sensory Perception." Food Science and Technology International 13, no. 6 (December 2007): 447–53. http://dx.doi.org/10.1177/1082013207088108.
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Onion, in its raw form, is recognized as an antiplatelet agent that may contribute to the prevention of cardiovascular disease. In raw onions, the content of pyruvate, is significantly correlated with antiplatelet activity (AA) and the sensory perception of pungency. However, onion is generally cooked before consumption. Herein, we examine the effect of heating — using different boiling intensities — on the in vitro antiaggregatory activity (IVAA), the pyruvate concentration and the flavor (pungency) of crushed-onion samples. In general, heating is detrimental for onion AA. Boiling for 3 min has no significant effect on platelet aggregation, as compared to raw onion. Heating for 46 min completely suppresses IVAA, whereas samples boiled for > 20 min have pro-aggregatory effects. Significant differences in AA are found between the blood donors. Pyruvate content is not reduced after 30 min boiling. Pungency ratings decrease with the intensity of the heat treatment. Strong significant positive correlations are found between IVAA and pungency, but not between pyruvate and the former two variables. Our results suggest that: (i) in order to obtain the maximum health benefits onions should be eaten raw or moderately cooked, (ii) extensive heating may result in pro-aggregatory effects, (iii) pyruvate is not a good indicator of AA in cooked onions, (iv) the decrease in IVAA and pungency during onion cooking may be due to degradation of sulfur compounds (e.g. thiosulfinates) which are, likely, less tolerant than pyruvate to the high temperatures.
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Vojnović, Đorđe, Ivana Maksimović, Aleksandra Tepić Horecki, Danijela Žunić, Boris Adamović, Anita Milić, Zdravko Šumić, Vladimir Sabadoš, and Žarko Ilin. "Biostimulants Affect Differently Biomass and Antioxidant Status of Onion (Allium cepa) Depending on Production Method." Horticulturae 9, no. 12 (December 16, 2023): 1345. http://dx.doi.org/10.3390/horticulturae9121345.
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Onions, essential in various salads and cooked dishes, are sought after by producers for high yields, while consumers value their quality, particularly the presence of antioxidant compounds. This study investigates the impact of production methods and biostimulants on the biomass yield and quality of onions. The two-year experiment was conducted in Vojvodina, Serbia, and compared directly seeded (DS) and from-set (FS) onions with four biostimulant treatments: control (C), seaweed extracts (T1), humic and fulvic acids (T2), and Trichoderma sp. (T3). DS onions yielded significantly more biomass, while FS onions had higher dry matter content. DS onions treated with T1 showed a significant increase in phenols (↑ 5.30%), while T2 and T3 led to declines (↓ 8.66% and ↓ 7.55%, respectively). All biostimulants reduced phenol content in FS onions. T1 and T2 significantly increased the flavonoid concentration in DS onions, with no significant changes in FS onions. T1 enhanced antioxidant properties in DS onions and reduced them in FS onions. Additionally, T2 and T3 decreased antioxidant activity in both DS and FS onions, as evidenced by DPPH, FRAP, and ABTS tests. These findings guide onion production, advocating for the fresh consumption of DS onions with higher biomass and industrial processing suitability for FS onions, emphasizing the potential of bio-based products.
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Hithamani, Gavirangappa, and Krishnapura Srinivasan. "Bioaccessibility of Polyphenols from Onion (Allium cepa) as Influenced by Domestic Heat Processing and Food Acidulants." Indian Journal of Nutrition and Dietetics 53, no. 4 (December 1, 2016): 391. http://dx.doi.org/10.21048/ijnd.2016.53.4.8398.
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Polyphenols are gaining importance in view of their health beneficial influences. Onion (<em>Allium cepa</em>) was analyzed for total polyphenol and flavonoid contents and their bioaccessibility as influenced by heat processing and food acidulants. Total polyphenols in raw onion (2.17 mg/g) were increased by 50% upon roasting. Total flavonoids in onion (0.27 mg/g) remained unchanged in heat processing. Bio accessible polyphenols and flavonoids from onion were 0.96 and 0.02 mg/g respectively and open-pan boiling increased the bio accessible polyphenols from onion. Addition of food acidulants to onion altered the composition and concentration of phenolic compounds. Total bio accessible polyphenols of onion decreased by 15% in presence of lime juice, while the same increased from microwave heated onions by 21% in presence of amchur. Presence of lime juice decreased bio accessible polyphenols in native and pressure-cooked onion, while the same increased by 37% in roasted onion in presence of amchur. Bioaccessibility of quercetin from onion increased 6-fold in presence of amchur, while a few polyphenols viz., protocatechuic acid, syringic acid, rutin and myricetin became bio accessible in presence of these food acidulants. Amchur enhanced the bio accessible polyphenols from onion more than lime juice. Concentration of bio accessible polyphenols was higher upon open-pan boiling of onion. There was a qualitative as well as quantitative change in the phenolic composition on addition of the food acidulants. Since amchur enhances the concentration of bio accessible polyphenols more than lime juice, its use in food preparations could be a strategy to maximize bioavailability of polyphenols, especially flavonoids from onion.
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TOKITOMO, Yukiko. "Volatile Components of Cooked Onions." NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI 42, no. 4 (1995): 279–87. http://dx.doi.org/10.3136/nskkk.42.279.
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French, J. M., R. A. Stamler, J. J. Randall, and N. P. Goldberg. "First Report of Phytophthora nicotianae on Bulb Onion in the United States." Plant Disease 95, no. 8 (August 2011): 1028. http://dx.doi.org/10.1094/pdis-01-11-0048.
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Phytophthora nicotianae (synonym P. parasitica) Breda de Haan was isolated from recently harvested onion bulbs (Allium cepa) in cold storage from a commercial field in southern New Mexico. Deteriorating, water-soaked tissue from the center of four bulbs was plated onto water agar and incubated at room temperature. After 72 h, cultures of Phytophthora (identified by the presence of coenocytic hyphae and papillate sporangia) were isolated and transferred to V8 agar amended with ampicillin (250 mg/liter), rifampicin (10 mg/liter), and pimaricin (0.2% wt/vol). Isolates were identified as P. nicotianae based on morphological characteristics and DNA analysis. Sporangia were sharply papilliate, noncaducous, and ovoid to spherical. The average sporangium size was 45.9 × 39.9 μm with a length-to-width ratio of 1.15. Clamydospores, both terminal and intercalary, were spherical to ovoid and averaged 37.2 × 35.2 μm (2). PCR from whole-cell extracts was performed on four cultured isolates from the infected onion tissue using previously described primers ITS4 and ITS6, which amplify the 5.8S rDNA and ITS1 and ITS2 internal transcribed spacers (1,4). A band of approximately 890 bp was amplified and directly sequenced (GenBank Accession No. HQ398876). A BLAST search of the NCBI total nucleotide collection revealed a 100% similarity to multiple P. nicotianae isolates previously sequenced (1). To confirm the pathogenicity of the isolates, onion seedlings were inoculated with 25 ml of P. nicotionae zoospore solution (15,000 zoospores/ml). Necrosis of leaf tissue and seedling death was observed 5 days postinoculation. P. nicotianae was reisolated from the infected onion seedlings and the ITS region was sequenced to confirm its identity. P. nicotianae was previously reported in bulb onion from Australia, Taiwan (Formosa), and Zimbabwe (Rhodesia) (2). P. nicotianae was reported on bunching onions (A. fistulosum) in Hawaii in 1989 (3). Onions are an important crop in New Mexico with a total production value of 47 million dollars in 2008 (NM Agriculture Statistics 2008). This discovery of a potentially significant postharvest disease poses a threat to the onion industry in New Mexico. To our knowledge, this is the first report of P. nicotianae in bulb onion in the United States and the first report of P. nicotianae in New Mexico on any crop. References: (1) D. E. L. Cooke and J. M. Duncan. Mycol. Res. 101:667, 1997. (2) D. C. Erwin and O. K. Ribeiro. Page 56 in: Phytophthora Diseases Worldwide. The American Phytopathological Society, St Paul, MN, 1996. (3) R. D. Raabe et al. Information Text Series No. 22. University of Hawaii. Hawaii Inst. Trop. Agric. Human Resources, 1981. (4) T. J. White et al. Page 315 in: PCR Protocols: A Guide to Methods and Applications. M. A. Innis et al., eds. Academic Press, San Diego, 1990.
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Komala, Oom, Putri Dwi Antini, and Novi Fajar Utami. "PERBANDINGAN DAYA HAMBAT DARI EKSTRAK DAN HASIL FERMENTASI BAWANG PUTIH (Allium sativum) TERHADAP BAKTERI Escherichia coli." EKOLOGIA 22, no. 2 (October 31, 2022): 94–103. http://dx.doi.org/10.33751/ekologia.v22i2.6259.
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Allium sativum is a plant that generally grows in the highlands and is used to treat digestion, anti-inflammatory, hypertension. Meanwhile, fermented onions are fermented garlic for 40 days and are used as medicine for diabetes, hypertension, hypercholesterolemia. These fermented garlic and fresh garlic contain alkaloids, flavonoids, saponins, and tannins. The purpose of this study was to compare the antibacterial activity of fermented garlic and garlic by determining the minimum inhibitory concentration (MIC) and Inhibitory Width (LDH) against E. coli bacteria. Method: Garlic fermentation is done by wrapping fresh garlic in aluminum foil and putting it in a rice cooker for 40 days. MIC test at concentrations of 20%, 25%, 50% and 75% with agar dilution method and LDH test with disc diffusion method at concentrations of 25%, 50% and 75%. The results showed that fermented garlic and garlic extracts were able to inhibit E. coli bacteria with the Minimum Inhibitory Concentration (MIC) at a concentration of 25%. Garlic extract is the most optimal extract at a concentration of 75% having antibacterial activity compared to fermented onion extract with an average Inhibitory Width (LDH) of 7.43 mm in the medium category. Conclusion: fresh garlic extract had better antibacterial activity than fermented garlic extract against E. coli.
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JURDI-HALDEMAN, DALAL, JOSEPH H. MACNEIL, and DALAL M. YARED. "Antioxidant Activity of Onion and Garlic Juices in Stored Cooked Ground Lamb1." Journal of Food Protection 50, no. 5 (May 1, 1987): 411–13. http://dx.doi.org/10.4315/0362-028x-50.5.411.
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The effects of onion juice on several characteristics of cooked ground lamb were investigated. Onion juice was a more effective antioxidant than garlic juice in reducing development of rancidity in meat. TBA values for onion-treated samples were lower (P<0.05) after storage when the distillation method of TBA measurement was used. The extraction method may be a less sensitive test for rancidity. Taste panelists were able to discriminate between the onion-treated samples and the control, but onion samples were not preferred (P>.05). Mean hedonic scores were higher (P<0.05) for the onion-treated samples, indicating a more acceptable flavor after storage.
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PORTO-FETT, ANNA C. S., BRADLEY A. SHOYER, LAURA E. SHANE, MANUELA OSORIA, ELIZABETH HENRY, YANGJIN JUNG, and JOHN B. LUCHANSKY. "Thermal Inactivation of Salmonella in Pâté Made from Chicken Liver." Journal of Food Protection 82, no. 6 (May 21, 2019): 980–87. http://dx.doi.org/10.4315/0362-028x.jfp-18-423.
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ABSTRACT The effect of heating times and temperatures on inactivation of Salmonella in pâté made from chicken liver was evaluated. Raw chicken liver (ca. 1 kg) was blended in a food processor with two hard-boiled eggs (ca. 100 g total) plus a mixture of sautéed white onions (100 g), salt (5.0 g), black pepper (2.5 g), and butter (112 g). The tempered (ca. 15°C) raw pâté batter was inoculated with a nine-strain cocktail (ca. 6.5 log CFU/g) of Salmonella, and then ca. 25-g portions were aseptically transferred into sterile 50-mL polypropylene conical tubes. One set of tubes was completely submerged in a thermostatically controlled, circulating water bath set at 74.9°C and cooked to target instantaneous internal temperatures ranging from 60 to 73.9°C. An otherwise similar set of tubes was cooked at 60 to 73.9°C, with holding times of 3 to 30 min, in a water bath set at 1°C above each target endpoint cooking temperature. Regardless of the cooking process, when pâté was cooked to a target instantaneous internal temperature of 60 to 73.9°C, pathogen numbers decreased by ca. 1.9 to ≥6.4 log CFU/g; additional reductions of ca. 0.6 to 1.3 log CFU/g were observed when pâté was cooked to a target instantaneous internal temperature of 60 to 68°C and then held for 3 to 30 min. In related experiments, pâté was prepared as described above, but with inoculated chicken livers (500 g; ca. 5.5 log CFU/g) that were cooked in a frying pan maintained at ca. 140°C for 3 to 8 min with a mixture of sautéed onions, salt, black pepper, and butter and then blended with a hard-boiled egg. Pathogen numbers within liver cooked in a frying pan decreased by ca. 1.0 to 4.9 log CFU/g. Collectively, these findings may be useful for establishing cooking guidelines for pâté and thus for lowering the risk of illness if chicken liver is contaminated with Salmonella and the attendant batter is not handled or cooked properly. HIGHLIGHTS
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Daugaard, Kasper, and Amalie Ørum. "Kunsten at pille et løg:." Nordic Journal of Dance 3, no. 2 (December 1, 2012): 16–23. http://dx.doi.org/10.2478/njd-2012-0008.
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Abstract To peel an onion, to grate a carrot, and to set a table, each has its own choreographic recipe. Culinary art/ cookery is choreographed everyday life, and cooking is a dance everyone knows. The Art of Peeling an Onion is based on the dance piece Gæst (Guest), choreographed by Kasper Daugaard. The piece is for five dancers, a female soloist and four choir dancers, and originates entirely from culinary actions. The purpose of the article is not to maintain theory and practice as two separate entities, but to show how they supply each other and offer each other content. We aim to create a balanced understanding of the relationship between the creative process, the audience experience, and the aesthetic theory related to both the content and the outcome of artistic work. We view theory and practice hand in hand, because we have strived to put into words that which can be experienced, to verbalise the spectator’s experiences, the physical as well as reflexive, with the ambition of formulating a quite tangible experience-based aesthetics.
Books on the topic "Cookery (Onions)"
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Jim, Wynn, ed. World famous Vidalia sweet onion cookbook: And onions nationwide. Uvalda, GA: Vidalia Cookbooks, 2000.
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Deri, Reed, Andrews and McMeel, and Miniature Book Collection (Library of Congress), eds. Onions. Kansas City, Mo: Andrews and McMeel, 1997.
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Cavage, Betty. The elegant onion: The art of allium cookery. Pownal, Vt: Storey Communications, 1987.
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Vidalia Onion Store (Vidalia, Ga.), ed. Vidalia Onion Store recipe book. Vidalia, GA: Vidalia Onion Store, 1993.
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Rogers, Mara Reid. Onions: A celebration of the onion through recipes, lore, and history. Reading, Mass: Addison-Wesley Pub. Co., 1995.
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Dille, Carolyn. The onion book: A bounty of culture, cultivation, and cuisine. Loveland, Colo., USA: Interweave Press, 1996.
Find full textBook chapters on the topic "Cookery (Onions)"
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Gupta, Rubi, and Prashant Kaushik. "Phyto-Potential of Allium cepa and Allium sativum." In Herbs and Spices - New Processing Technologies [Working Title]. IntechOpen, 2021. http://dx.doi.org/10.5772/intechopen.98374.
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Garlic and onion are either cooked like a vegetable because of their green leaves or are also used as a condiment. Many scientific studies affirm the positives of both for their anti-inflammatory, antioxidant, and antimicrobial potential. Moreover, garlic and onion are regularly employed to treat cardiovascular illnesses, strokes, atherosclerosis, hypertension, hyperlipidemias, and thrombosis, and are also proved effective against Alzheimer’s, diabetes, and cancers. Here we have compiled a piece of information regarding the compounds present in garlic and onion along with their pharmacological properties. Although much more studies are required to refine the utilization and enhance garlic and medicine’s effectiveness. We hope this work will provide helpful information regarding their pharmacological aspects.
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Clorinda Matto De, Turner. "21." In Torn From the Nest, edited by John H. R. Polt, 58–61. Oxford University PressNew York, NY, 1999. http://dx.doi.org/10.1093/oso/9780195110067.003.0022.
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Abstract Manuel had not had a single hour’s true rest since the beginning of the sad events that had shaken the people of Killac. As soon as he had arranged for and in part witnessed the removal of Marcela to Lucia’s house, he devoted himself to making prudent inquiries, putting to use that good sense that is the product of a well-ordered and assiduous education. Prudence also caused him to avoid any immediate discussion with Don Sebastian, and he resolved that for the time being he would stay away from Senor Marin’s home. But matters have a way of moving on toward their resolution. One morning, as he returned home, silent and pensive, absorbed by a single thought, he found his mother preparing some suches, which, lying open in an earthenware pan with the appropriate accompaniment of pepper, chopped onion, salt, chili, and lard, were waiting to enter the oven to be cooked. When she saw her son Dona Petronila said, “Manuelito, how you used to enjoy baked suches! Do you remember, tatay? That’s why I’m fixing them myself.
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Leopold, Estella B. "Fall." In Stories From the Leopold Shack. Oxford University Press, 2016. http://dx.doi.org/10.1093/oso/9780190463229.003.0010.
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In the fall we had great fun picking our orchard apples and harvesting in the garden. There were two old apple trees, undoubtedly planted by the Baxter family in the late 1800s. One bore very large sweet apples, which probably was a Wolf River type, in Mother’s estimation, and the other bore just nice, tasty apples. The trunks of these two trees were ten to twelve inches in diameter, so they were really mature trees. Under and around these apple trees we usually had planted potatoes (our best crop!), corn, and huge beefsteak tomatoes. A slice from a beefsteak tomato warmed by the sun and just picked would cover a whole slab of bread. What fabulous sandwiches these made with mayonnaise. Makes me hungry to think about it. It was always such fun to visit our garden with Mother, as she would get very enthusiastic about our crops. Most fun was to dig potatoes. I might be at the shovel, and Mother with a bucket was collecting the potatoes, which were invariably healthy and robust. We would both get on our knees and feel around for the potatoes. Mother would get excited and ooh and ah about their size, their ruddiness, and their abundance. “Oh, Estella. Look at THAT one! Put your hands through that loose soil and make sure we did not leave any potatoes behind! Those little potatoes are hiding,” she would say, or words to that effect. Boiling these little potatoes up for supper was a special treat, as they were so tasty with butter when lightly cooked. Our corn occasionally bore enough cobs to give us a meal. We usually had good luck with onions, too. To weed this garden we had a one-wheeled cultivator with a hoe or blade attached behind the wheel, which was about one foot in diameter. The wooden handles formed a V sprouting from the axis of the wheel. With two hands one would push this wheeled implement between the rows of crops, and it would turn over the weeds, so one could keep the space between the rows pretty weed-free without too much work.
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Seval Sevgi Kirdar, Prof Dr. "A TURKISH FERMENTED CEREAL-BASED FOOD: TARHANA." In Futuristic Trends in Agriculture Engineering & Food Sciences Volume 3 Book 7, 419–36. Iterative International Publisher, Selfypage Developers Pvt Ltd, 2024. http://dx.doi.org/10.58532/v3bcag7p1ch23.
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Fermented foods are globally manufactured by several methodologies employing a range of basic ingredients and microorganisms. Fermentation further contributes to an overall enhancement in the longevity, consistency, flavor, and fragrance of the end product. The production of several indigenous or traditional fermented foods and drinks continues to be a domestic craft in contemporary times. These items are manufactured inside residential households, rural communities, and small-scale industrial settings. Cereal grains are well recognized as a significant dietary source of proteins, carbs, vitamins, minerals, and fiber, serving as a crucial nutritional resource for individuals around the globe. Fermented foods derived from widely consumed grain varieties, including rice, wheat, maize, and sorghum, have gained significant recognition across many regions globally. Certain substances are used as pigments, flavor enhancers, liquid consumables, and options for breakfast or light meals, while a select handful serve as primary dietary staples. Tarhana is a culturally significant fermented food product that has a prominent place in the culinary traditions of Anatolia, the Middle East, and the Balkans. Its consumption plays a vital role in the nutritional practices of Turkish civilization. Tarhana, also known as Trahanas, is a traditional food that is created by the combination of wheat flour, sheep's milk yogurt, yeast, and a diverse range of cooked vegetables and spices such as tomatoes, onions, salt, mint, and paprika. This mixture is then left to ferment for a period of 1 to 7 days. The fermented substance undergoes a drying process and is then preserved in the shape of biscuits. Tarhana has emerged as a customary regional cuisine. Tarhana is a significant culinary element within traditional Turkish cuisine. It is a fermented grain-based product that is created by the combination of yogurt, yeast, a variety of vegetables, and spices. The mixture is then left to undergo fermentation, followed by a process of drying and grinding. The primary objective of this research is to provide people with information about the extensive use of tarhana in relation to human health. Additionally, the study intends to explore the many varieties of tarhana and provide a valuable contribution to the existing literature on this subject matter.
Reports on the topic "Cookery (Onions)"
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Yang, Han Sul, Eun Joo Lee, Hyun Dong Paik, and Dong U. Ahn. Addition of Garlic or Onion before Irradiation on Lipid Oxidation, Volatiles and Sensory Characteristics of Cooked Ground Beef. Ames (Iowa): Iowa State University, January 2012. http://dx.doi.org/10.31274/ans_air-180814-1371.
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